ooooo.... Onde-Onde is also one of my favourtie kueh kueh...
I always like the feeling of putting in the onde-onde inside my mouth and try to pop out the sugar syrup out... It is just a wonderful feeling... Don't you??? :-p
Onde-Onde 班兰糯米球 (Glutinous Rice Balls)
Here is some of the steps of preparing the onde-onde.
Hmmm, the glutinous wasn't that bad, it is soft and chewy.
Well, as for the sugar syrup part, when I pop the onde-onde into my mouth, either I did not taste the sugar or you still can feel the whole bits of sugar in it...
Duh... so, in this aspect, I had yet to master the skill...
But being a first attempt, this recipe is not too bad, easy to make.
Hope you will have fun in trying out this recipe.:))
250g glutinous rice flour
200ml pandan juice
100g grated white coconut (steam w some sea-salt)
250g palm sugar (finely chopped)
few drops of pandan paste
1. In a large mixing bowl, place in flour, add in the pandan juice little by little and knead well till it form a smooth pilable dough.
2. Pinch a small amount of dough(abt size of a calamansi lime), roll it in your palm to form a smooth ball. Make a well int he centre of the dough and fill it with chopped palm sugar. Pinch dough to seal, roll into ball again.
3. In a pot of boiling water, drop the balls in the shimmering pot and when it floats, remove with a slotted spoon and allow excess water to drip off.
4. Drop the balls gently on the grated coconut and coat it evenly, then transfer to a plate to serve.
I will be submitting this to : Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker